Inspiration

This blog was inspired by the book "The Food of Thailand - A Journey for Food Lovers" with recipes by Oi Cheepchaiissara. I plan on cooking my way through every recipe in the book. The recipes I provide on this blog are usually slight adaptations of Khun Cheepchaiissara's recipes; the methods are written in my own style and may vary from the original.

Pork Sausages Sausages in Thailand are normally cased in a pork intestine skin. However, it’s not much fun going to the market at 4 a.m. to buy the intestines, then spending an hour or two washing them clean. (The smell is not good – trust me, I’ve done it!) Anyway, these skinless sausages, more like … Continue reading →

Waterfall Beef When one grills beef on a barbecue drops of water form on the underside and drop into the fire. This is the “waterfall” of this dish’s name. It’s a Isaan-style salad, fragrant with mint and coriander. Traditionally it is eaten with sticky rice, but it’s great with regular rice, too. A side plate … Continue reading →

Matsaman curry paste has a reputation for being one of the most complex and difficult pastes to make successfully. When well made it’s wonderful. Ingredients 3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped 1 lemongrass stalk, outer … Continue reading →